Smoky Chicken Birria Tacos
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chicken simmered in a smoky, spiced adobo paste made with chipotle, tomatoes, and warm spices. Then shredded, dipped in rich broth, and fried on corn tortillas with melty cheese. The birria broth strained and served for dipping. Fresh cilantro, lime, and onion finish. A kitchen game-changer with layered flavors and crispy, gooey taco edges. Tactile cooking—listen for sizzle, watch for that caramelized crust and broth reduction. Flexible with ingredients to fit pantry gaps or cravings. A seasonal twist with roasted red peppers amplifies sweetness over standard tomato base, balancing smoky heat. Time adjusted for optimal broth absorption and tender chicken. Save leftovers for stew, soup, or taco night redux.
Prep:
35 min
Cook:
40 min
Total:
75 min
Servings:
12 tacos
#Mexican
#Chicken
#Tacos
#Birria
#Smoky
#Pressure Cooker
Took awhile to nail the balance: smoky, spicy, then rich and slightly tangy. Early tries had dry chicken or bland broth—forgetting the browning step was rookie mistake. I switched regular tomatoes to fire-roasted, adding layers without extra effort. Apple cider vinegar over white adds brighter acidity, no harshness. Pressure cooking speeds up tenderizing while sealing those spices deep into meat. Dip those tortillas briefly; prepping the skillet too hot will burn, too cool and no crisp. Cheese matters; Oaxaca works but Monterey Jack stands in well—both melt just right. And broths are never thrown out here—everything down to last drop reimagined.
Ingredients
- 3 chipotle peppers in adobo, plus 1 ½ tablespoons adobo sauce
- 1 ½ cups fire-roasted diced tomatoes
- 4 garlic cloves
- 1 small white onion, quartered
- 1 tablespoon chili powder
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- 2 teaspoons smoked paprika
- 3 whole cloves
- ½ teaspoon ground cinnamon
- 3 tablespoons apple cider vinegar
- 2 ½ cups water
- 2 ½ lbs bone-in chicken thighs, skin removed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons vegetable oil
- 6 cups corn tortillas
- 1 ¼ cups shredded Oaxaca or Monterey Jack cheese
- Fresh cilantro, chopped
- Diced white onion
- Lime wedges
About the ingredients
Chipotle peppers vary in heat—use fewer if sensitive. Dried oregano over fresh—it handles pressure cooking better without bitterness. Whole cloves crushed fresh release more depth but powdered is fine in pinch. Vinegar balances heat; apple cider brings subtle fruitiness, white vinegar harsher but sharper. Chicken thighs preferred over breasts for moisture and fat. Skin off trims greasiness, but some like skin-on to crisp later. Fire-roasted tomatoes do half the work of smoky depth—if not found, add smoked paprika instead. Cheese with good melt and mild flavor essential; skip crumbly cheeses like queso fresco for this. Corn tortillas best fresh or wrapped and steamed before soaking—cracks mean tearing during fold.
Method
Sauce and broth preparation
- Dump chipotles, adobo, fire-roasted tomatoes, garlic, onion, chili powder, oregano, cumin, paprika, cloves, cinnamon, vinegar into blender or big bowl for immersion blender. Blitz a few seconds into a chunky paste, some bits should stay. Add 2 ½ cups water now—this hydrates the paste; pulse just to mix, not too thin. That smoky scent should hit immediately. Set aside.
Chicken prep and cooking
- Pat chicken dry; salt and pepper well. Heat vegetable oil in pressure cooker or Dutch oven on sauté. Slide chicken in; don’t crowd. Brown 2 to 3 minutes each side — look for golden crust, no gray. This browning builds flavor; skip it, and sauce turns flat.
- Add sauce mixture over chicken, scrape browned bits off the bottom—that’s flavor gold. Lock lid, set pressure cook to high for 14 minutes—not 13; the extra minute helps thickening here. Quick release the pressure once done. Avoid natural release, it softens chicken too much.
Shred and strain
- Lift chicken with slotted spoon to bowl; cool slightly. Pull apart meat with two forks; chuck out fat and cartilage. Meaty shreds, no chew, that texture wins.
- Pour remaining broth through fine mesh strainer, discard solids. Let fats rise, skim with spoon or tilt bowl to separate. Keep broth warm for dippings.
Taco assembly
- Heat 1 to 2 teaspoons oil in skillet over medium-high. Briefly dunk 2 tortillas in hot broth, they soak up spicy gloss but stay flexible. Drop into hot pan; listen for crackle, it’s the oil crispening edges.
- Sprinkle 1 ¼ tablespoon cheese evenly over tortilla, then layer with 2 to 3 tablespoons shredded chicken. Fold carefully—don’t tear. Cook each side 1 to 2 minutes until browned spots dot crisp edges, cheese melty and bubbling.
- Remove to plate; garnish with cilantro, diced onion, lime wedges. Serve extra broth in small cups for authentic dunking. A bite with tangy lime and fresh onion cuts richness brilliantly.
Cooking tips
Creating the sauce paste sets the flavor baseline; chunkiness here adds texture contrasts later in broth. Adding water at blending stage hydrates chilies, blending easier but watch thickness. Browning chicken solidifies flavor anchors; surface color cues browning, not just time. Pressure cooking high and for 14 minutes hits a sweet spot for tender but not falling apart chicken. Shredding while warm is easier; cool chicken tightens making forks less effective. Straining broth removes grit and unwanted solids—don’t skip. Skimming fats reduces greasy finish—patience here pays. Dipping tortillas just seconds prevents soggy tacos; test shoot first tortilla to gauge soak time. Sizzle as tortilla hits pan signals oil is hot enough; no sound means low heat and limp texture. Cheese placement under chicken helps melting and adhesion during cook. Serving with fresh components balances richness and adds color and pop.
Chef's notes
- 💡 Browning chicken builds flavor, crackle and aroma signal right time. Don’t rush or skip—gray spots mean lost depth. Oil must shimmer hot before chicken hits. Use bone-in thighs skin-off for best moisture but balance trim to cut greasiness. Skin-on crisps nicely later if you want richer finish.
- 💡 Strain broth through fine mesh, fats separate on top. Skim carefully or tilt bowl to keep clean broth for dipping. Leaving fats ruins crisp edges on tortillas and makes sauce greasy. If short on time, chill broth briefly to solidify fats for easier removal.
- 💡 Dunk tortillas briefly, seconds only. Too long turns soggy; too short, no soak. Follow sizzling sound as cue—oil crackling means right crisping temp. Use fresh corn tortillas or wrap old in damp towel and steam gently before dunking to avoid cracks or tears.
- 💡 Chipotle level can vary wildly—reduce peppers if worried; start small, test heat. Fire-roasted tomatoes bring smoky base; if unavailable, add smoked paprika but not both or over smokiness masks other flavors. Cloves and cinnamon in small pinch add warmth, don’t overpower.
- 💡 Cheese beneath chicken layer traps melting heat and helps hold filling. Oaxaca or Monterey Jack preferred for melt, buttery flavor. Avoid crumbly fresh cheeses here; they separate and dry out during cook. Fold tacos carefully—tearing means oil loss and messier cook.
Common questions
How to know chicken browning is done?
Golden crust key. No gray parts. Sizzle and smell deepen while cooking. About 2-3 minutes each side. Too short, flavor flat. Too long, burns. Hot oil before chicken essential.
Can I use chicken breasts instead?
Breasts dry fast, need less cook time or add fat back. Thighs better for moisture. If breasts, watch pressure cooker time carefully, maybe 10-12 minutes max. Skin on or added oil helps offset dryness.
Why strain broth and skim fats?
Removes grit, bone bits, and excess grease. Fat makes fried tortillas greasy, impacts crispiness. Skimming cooler broth easier—broth looks clearer too. If skip, tortillas soak oil, texture slips.
How to store leftovers?
Chicken shreds plus broth best separated. Chicken fridge 3-4 days, broth tight container same. Freeze up to 2 months; thaw overnight fridge. Reheat broth to dipping temp, warm chicken gently—avoid drying.
